Apricot and Nut Cookies with Amaretto Icing

This cookie recipe is one that I wanted to make as soon as I first set eyes on it.  I knew I could count on it to be different and unique, not to mention, perfect for adults.  It can't all be about the kids, can it? 

When my friend Barbara over at Moveable Feasts pointed this cookie out and announced that it was the most asked for cookie in her house, well.....I took note.  How could I not?  Let me just tell you, Barbara was right.  This is one delicious cookie.

Wonderfully chewy from the apricots, nutty from both the pine nuts and sliced almonds, and don't forget about the very best part.....Amaretto icing.  Wow - that icing!  I ate it with a spoon.  You would do the same thing, right? 

This cookie is really special and is going to be a new favorite around here.  I'm going to make another batch later today.  Try it if you're in the mood for something different.  

I couldn't resist showing you all that chewy apricoty goodness that lies underneath that delectable  icing.  The apricots are perfectly delicious, but I'm also thinking dried cherries would be a good option.  

 

Apricot and Nut Cookies with Amaretto Icing
Adapted from Giada at Home

Makes 2 to 2-1/2 dozen cookies

1/2 cup (1 stick) unsalted butter, at room temp

1/2 cup plus 2 tablespoons granulated sugar

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

1 large egg

1-1/4 cups all purpose flour

1/2 cup dried apricots, coarsely chopped

1/4 cup slivered almonds, toasted

2 tablespoons pine nuts, toasted

1-3/4 cups confectioners' sugar

5-7 tablespoons Amaretto or other almond flavored liqueur

In a large bowl, beat the butter, granulated sugar, vanilla extract, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes.  Beat in the egg.  Stir in the flour until just blended.  Mix in the apricots, almonds, and pine nuts.

Transfer the dough to a sheet of plastic wrap and shape into a log, about 12 inches long and 1-1/2 inches in diameter.  Wrap the dough in the plastic and refrigerate for 2 hours.

Preheat the oven to 350F.  Line 2 heavy baking sheets with parchment paper.

Cut dough log crosswise into 1/4 to 1/2 inch thick slices.  Transfer the cookies to the prepared baking sheets, spacing them 2 inches apart.  Bake until cookies are golden around the edges, about 15 minutes.  Transfer the cookies to a wire rack to cool completely before icing.

To ice the cookies, pour the confectioners' sugar in a medium mixing bowl.  Gradually whisk in the Amaretto until the mixture is just thin enough to drizzle.

Place the wire rack with the cookies on it over a baking sheet.  Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet.  Allow the icing to set before serving at least 30 minutes.

Notes/Results:  Absolutely wonderful.  A great addition to any cookie plate and a special treat for the adults.  I think this is a terrific recipe to play around with and would love to try these cookies with dried cherries, possibly cranberries.  I'm sure there are quite a few variations that would be great.  I do want to mention that this recipe makes a lot of Amaretto icing.  I really poured the icing on my cookies and had about half of the icing leftover.  This works out great for me since I'm making another batch, but I would reduce the icing in half if only making one batch. 

What's on Your Cookie Plate @ IHCC